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October 24, 2012

The Best Cooking Method for Bacon

My husband Scott loves his bacon extra crispy. His preference lies ever so delicately between the line of crispy and burnt. And unfortunately I have crossed that line too many times while trying to fry my way to this perfection. Also if you are serving a crowd, frying small batches of bacon can be time consuming... and let's not forget messy.

A few years ago my mom taught me a new trick that not only guarantees perfectly cooked bacon, it is time efficient, and you don't have to worry about bacon grease splattering all of your stove. Rather than frying your bacon, preheat your oven to 350 and bake it on lined baking sheet for 20-30 minutes (depending on how crispy you like it).

For a huge timesaver, partially bake a large batch for 15 minutes, take out of the oven to cool, and then freeze individual servings for future use. When ready to use, bake bacon on a lined cookie sheet for 10-15 minutes at 350. Having partially cooked bacon in the freezer makes it wicked easy for me to whip up my egg in the nestbreakfast on a busy weekday morning.